Pork and Mushroom Roulades
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Difficulty:
easy
Difficulty
Preparation:
50 min.
Preparation
Ingredients
for
4
- Ingredients
- 30 grams dried Porcini mushroom
- 1 shallot
- 3 garlic cloves
- 1 bunch parsley
- 1 bunch Basil
- 1 Tbsp Caper
- 100 grams fatty Bacon (skinless)
- 1 tsp lemon juice
- 4 Pork roulade (each about 180 grams or 6.3 ounces)
- salt
- freshly ground peppers
- 4 tsps spicy Mustard
- 2 Tbsps vegetable oil
- 300 milliliters Veal stock
- 125 milliliters dry white wine
- 100 grams Sour cream
- 100 grams button Mushroom
- 2 Tbsps butter
- 600 grams Potato dumpling dough
Preparation steps
1.
Soak porcini in 200 ml (approximately 6.9 ounces) of warm water.
2.
Peel shallot and garlic. Rinse herbs, mince herbs and capers. Remove mushrooms from water. Combine mushrooms, shallot, garlic, herbs, capers, bacon and lemon juice.
3.
Flatten pork slightly, season with salt and pepper and brush with mustard. Add a bit of mushroom mixture to each, roll up and secure with kitchen twine.
4.
Heat oil and cook pork. Add stock and wine, cover and cook over low heat for 30 minutes.
5.
Rinse mushrooms and cut into quarters. Heat butter in a pan and sauté mushrooms. Add sour cream to pork and season with salt and pepper.
Plate pork, drizzle with pan sauce and serve with mushrooms and potato dumplings.
